DSC_1304This vegan Tomato Soup is the 3rd in my  5 Delightful Soups In Under 30 series.  Did you ever know how quickly you could make tomato soup?  This one is ready in 20 minutes!  Add fresh basil for a pop of flavor.  Top with vegan shredded cheese, crackers or croutons.  Yum in a bowl!

Tomato Soup
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Cook time: 
Total time: 
Serves: 4 servings
  • 2 Tbs. olive oil
  • 1 medium yellow or white onion, chopped
  • 1½ Tb. tomato paste
  • 2 cloves garlic, minced
  • 1½ tsp. sugar
  • 1 15-oz. can diced tomatoes
  • 4 C. vegetable broth
  • 2 tsp. balsamic vinegar
  • ½ tsp. dried thyme
  • salt & pepper to taste
  • optional: fresh basil to garnish
  1. Heat oil in medium saucepan over medium heat. Add onion, and sauté 4-5 minutes, or until soft.
  2. Stir in tomato paste, garlic, and sugar. Cook for 2 minutes.
  3. Stir in diced tomatoes, balsamic vinegar, dried thyme, and 4 cups vegetable broth. Cover pan, bring soup to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes.
  4. Remove from heat. Transfer to a high-speed blender in batches, blending until smooth. Alternatively, use an immersion blender. Season with salt and pepper and garnish with basil.




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